Daily Archives: 19 July 2010

Dairy Book of Home Cookery

Last Monday evening I took part in a very enjoyable research group with 13 ladies.

Each had been using the Dairy Book of Home Cookery over the past few weeks and had recorded their thoughts on it in the Dairy Diary.

Dairy Book of Home CookeryWe were trying to find out how to improve the book for its new launch next year – the overwhelming response was ‘don’t fix it if it aint broke’! Everyone who uses this book – from young to old – loves it! So with a few very minor teaks I think we can make a great book even better. The ‘tweaks’ we agreed on were:

  • Modern cover
  • New more contemporary recipe shots
  • Nutritional information for each recipe
  • Better portion sizes (this was its only criticism)
  • The addition of some new ‘classics’, such as wraps, tacos and risottos
  • Remove fondues!

As a Dairy Book of Home Cookery fan, do you have any suggestions for the new book?

Win a set of silicone cup cakesWin a set of muffin cases
Many like to use the book for baking. As a very special treat I have a set of 8 silicone muffin cases to give away.  To win visit http://www.dairydiary.co.uk/mailinglist.html

You will have to wait for a sneak preview of the Dairy Book of Home Cookery, but try these irresistible Orange Iced Cup Cakes from Good Food, Fast – Dairy Cookbook, available from September..

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Orange Iced Cup Cakes

Daintily iced buns, perfect for a girly coffee morning or tea party.

Orange Iced Cup Cakes

Time 25 minutes
Calories per cake 180 Kcal
Fat per cake 10.2g
of which saturated 6.1g
Makes 18 cakes
Suitable for vegetarians
Suitable for freezing without the icing

Butter 125g (4½oz), softened
Caster sugar 125g (4½oz)
Self-raising flour 125g (4½oz)
Baking powder ½ tsp
Eggs 2, beaten

For the butter icing
Butter 75g (3oz), softened
Icing sugar 150g (5oz), sifted
Orange 1, grated zest and 1 tsp juice
Sugar flowers to decorate

1 Preheat the oven to 190°C/Gas 5 and line 18 bun-tin holes with pretty paper cases.

2 Tip all the ingredients for the cake mix in a bowl (it is very important that the butter is at room temperature and thus softened). Using a hand-held electric whisk, mix well until the cake batter is smooth and creamy.

3 Divide the cake batter evenly between the bun cases. There is enough mixture to three-quarters fill each bun case, so don’t over fill or the mixture will go all over the oven. Bake in the oven for 12–15 minutes or until well risen, golden and cooked. Remove from the oven, transfer to a wire rack and leave to cool.

4 Meanwhile, make the butter icing. Beat the butter with a hand-held electric whisk or wooden spoon and gradually beat in the icing sugar. Beat in the grated orange zest and enough orange juice to taste and give a soft but not runny consistency.

5 When the cakes are cold, spread the orange icing on top and decorate with sugar flowers. For a special event, pop the iced buns in a pretty tin and pipe a letter on each cake to spell Happy Birthday or Happy Christmas.

6 Check on the internet for some great mail order cake decorating suppliers who stock coloured paper cases and dainty iced flowers to decorate these cakes for a very special occasion.

Recipe taken from Good Food, Fast – Dairy Cookbook.

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